Easy Smoked Turkey

Prepare the Turkey: Pat the turkey dry with paper towels. In a small bowl, combine the savory, sage, salt, and black pepper. Rub 2 tablespoons of this herb mixture inside the turkey cavity and the neck cavity. Gently loosen the skin over the breast and legs, creating pockets. Rub the remaining 2 tablespoons of the herb mixture directly onto the meat under the loosened skin. Finally, rub olive oil over the entire surface of the turkey. (Prep time: 20 minutes)

Prepare the Smoker: Light 20 charcoal briquettes. Arrange 10 briquettes on each side of the lower grate of a kettle charcoal grill. Place a drip pan or a disposable aluminum baking pan in the center of the lower grate and pour in the water. Once the coals are gray and ashed over, place a 2-inch square piece of hickory wood onto each pile of coals. (Prep time: 30 minutes)

Smoke the Turkey: Place the prepared turkey on the cooking grate and cover the grill. Monitor the internal temperature of the grill using a grill thermometer, aiming to maintain a temperature between 150 and 250 degrees F (65 to 120 degrees C). Add 3 to 5 coals to each side approximately every 90 minutes to maintain the heat. Replenish the hickory wood as needed to ensure a steady stream of smoke. If any open flames erupt when you open the lid, carefully douse them with a small amount of water or beer. (Smoking time: Approximately 4 hours)

Check for Doneness: Smoke the turkey for approximately 20 minutes per pound, which should be around 4 hours total. During the last hour of smoking, allow the grill temperature to rise to 250 degrees F (120 degrees C). To ensure the turkey is fully cooked, insert an instant-read meat thermometer into the thickest part of a thigh, being careful not to touch the bone. The internal temperature should reach at least 165 degrees F (75 degrees C). (Check for doneness: 10 minutes)